chicken taco soupHere's a recipe that's so simple and so delicious, once you make it, it will forever be in your dinner rotation. It's chicken taco soup, and it's filling, flavorful, and phenomenal.

Similar to a tortilla soup, this recipe adapted from All Recipes is a bit heartier as it contains beans, tomato sauce, taco seasoning, and more. The chicken cooks right in the soup, so you can just start with raw breasts. Served with cheese, tortilla chips, avocado slices, and any other Tex Mex toppings you like, it's a one-bowl meal that everyone will crave.

Chicken Taco Soup

1 onion, chopped
2 cloves of garlic, minced
1 (16 ounce) can red kidney beans (drained)
1 can of corn (drained)
1 (15 ounce) can black beans (drained)
 8 ounces tomato sauce
1 (12 fluid ounce) can or bottle of beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 package of taco seasoning
3 whole skinless, boneless chicken breasts

Toppings:

Shredded cheese
Sour Cream
Avocado Slices
Tortilla chips

Place the onion, beans, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.

Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled, and shred.

Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve with desired toppings.